I love having a quick easy breakfast ready at my fingertips!
This Bun Week addition is perfect for those busy school mornings.
I would imagine that these would also freeze well, but honestly, mine didn’t last long enough to freeze!
This is another extremely versatile recipe. You can really add any of your favorite scrambled egg extras instead of or in addition to the spinach and bacon (I can see breakfast sausage, ham, and any veggie combo as possible options).
The bread is also versatile. I usually use my favorite bunrecipe for anything and I also thing the whole wheat version would make for a great balanced breakfast. But in this case, I actually used some leftover pizza dough I had sitting in the refrigerator needing to be used! And if you’re totally phobic about using yeast, you can always use frozen bread dough instead!
*Use your favorite bread dough recipe, frozen bread dough or even pizza dough for this recipe!
*Play with all of your favorite scrambled egg extras for the filling.
Breakfast Stuffed Buns
An Amy’s Cooking Adventures Original Recipe
½ recipe bread dough
3 slices bacon
6 eggs, lightly beaten
¾ cup fresh spinach
Salt & pepper
1/2 cup shredded cheddar cheese
Make the bread dough up to the “punch down” step.
Preheat the oven to 375 degrees F.
In a large skillet, fry the bacon until crisp. Remove to drain and crumble when cool.
Pour most of the bacon drippings off the pan (reserve for a later use). Add the eggs, stirring occasionally until cooked though. Add the spinach and salt and pepper to taste. Continue cooking until the spinach is wilted. Remove from heat and stir in bacon.
Cut the bread dough into 3 ounce portions. Use your hands to flatten each dough ball into a disc. Top each disc with 2-3 tablespoons of the egg mixture and 1 tablespoon of cheese. Bring the sides of the dough together and pinch tightly to seal.
Place the stuffed buns, seam side down on a baking sheet and cover loosely with plastic wrap or a lint-free kitchen towel. Allow the buns to rise for about 20 minutes.
Bake the buns in the preheated oven for 15-20 minutes or until lightly browned. Serve hot.
Makes about 10 stuffed buns